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Black Forest Brownies

developed & tested by:

Carissa Erzen
These fudgy Black Forest brownies are made from scratch with melted chocolate & espresso powder in the batter, then swirled with a stovetop sauce made from canned cherries. Top it all with whipped cream & chocolate shavings for a special occasion dessert.
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Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American, German
Servings 9 brownies
Calories 529 kcal

Equipment

Ingredients
 
 

Brownies

  • ½ cup semisweet chocolate chips, melted
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 1 cup all purpose flour
  • ⅓ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 1 teaspoon espresso powder

Cherry Sauce

  • 15 ounces dark cherries in syrup (one can)
  • 1 Tablespoon cornstarch
  • 2 Tablespoons granulated sugar

Whipped Cream

  • 1½ cups heavy cream (also called heavy whipping cream)
  • 1 teaspoon vanilla extract
  • ¼ cup powdered sugar (or confectioners' sugar)

Toppings

  • 1 bar chocolate
  • fresh cherries (optional)

Instructions
 

Make the Cherry Sauce

  • Measure 3 tablespoons of syrup from the canned cherries into a small bowl.
  • Pour the rest of the can of cherries and syrup into a small saucepan along with the sugar. Bring to a boil on medium-high heat. Use the back of your spoon to smash the cherries against the bottom of the pan.
  • Add the cornstarch to the small bowl of the reserved syrup, and whisk with a fork until it’s smooth. Stir the cornstarch slurry into the boiling saucepan of cherries, and continue to boil for one minute, stirring constantly.
  • Remove the saucepan from the heat and set aside to cool and thicken.

Make the Brownies

  • Preheat the oven to 350°F (176°C). Line an 8-inch by 8-inch (20cm by 20cm) baking pan with parchment paper so the edges hang over the sides.
  • In a microwave-safe bowl, melt the 4 ounces of milk chocolate at 30 second intervals in the microwave. Stir after each interval until it's fully melted.
  • In a large mixing bowl, whisk together the melted chocolate, vegetable oil, eggs, and vanilla.
  • Add the sugar, flour, cocoa powder, salt, and espresso powder. Mix everything with a spoon just until there remains no visible dry ingredients.
  • Spread the batter evenly into the greased baking pan.
  • Spoon the cherry filling onto the brownie batter, then use a butter knife to swirl the cherry sauce into the batter.
  • Bake for about 35 to 45 minutes, until a toothpick inserted into the brownie batter comes out mostly clean.
    • Tip: A toothpick inserted into the cherry sauce won’t come out clean, and you want a few moist crumbs still clingy to the toothpick, otherwise your brownies could end up overbaked.
  • Let it cool in the pan fully to room temperature. Use the edges of the parchment paper to lift the brownie out of the pan, then slice.

Make the Whipped Cream

  • In a large mixing bowl with an electric hand whisk or in a stand mixer with the paddle attachment, whip the heavy cream and vanilla extract until it forms soft peaks.
  • Sift in the powdered sugar, then beat on low until the powdered sugar is mixed in. Continue whisking the mixture until it thickens and forms stiff peaks.
  • Slice the brownies & remove from the pan. Top the cooled brownies with whipped cream, shaved chocolate, and extra cherry sauce or fresh cherries.

Notes

  • Check for Doneness: To tell if the brownies are done, a toothpick should come out mostly clean, with some crumbs sticking to it. You don’t want a toothpick inserted into the center to come out totally clean, otherwise your brownies will be dry once they cool. 
  • Espresso powder enhances the flavor of the chocolate, and I promise it doesn't actually add a coffee flavor. You can also use ground instant coffee if that's what you have on hand.
    Canned Cherries: You can find canned dark cherries in syrup in the canned fruit section of many grocery stores, or substitute fresh, pitted cherries.
  • Whipped Cream: Put your mixing bowl and beaters in the fridge for 30 minutes before whipping the heavy cream, which helps it whip better. 
  • Chocolate Curls: To get bakery-worthy, long chocolate curls, use a vegetable peeler to shave a bar or block of cold chocolate directly onto the whipped cream.
  • Storing: Allow the brownies to cool completely then store in an airtight container at room temp for a few days. You can make the cherry sauce ahead of time and store it in the fridge for a couple days. 

Nutrition

Serving: 1 brownie (of 9)Calories: 529kcalCarbohydrates: 57gProtein: 6gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 100mgSodium: 167mgPotassium: 229mgFiber: 3gSugar: 33gVitamin A: 1011IUVitamin C: 1mgCalcium: 52mgIron: 3mg
Keyword Black Forest Brownies
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